Quick and easy Chicken Lo Mein! So much better than waiting for take-out, this can be on your table in twenty minutes!
Chicken Lo Mein
I had a package of lo mein noodles sitting in my cabinet for awhile, so when my daughter asked for spaghetti this week, I said “How about chicken with noodles instead?” Great news, she ate it! Chicken and spaghetti are two of the very few things she likes, and luckily I have never had a problem getting her to eat vegetables. She also likes Chinese food, as long as it’s not in a lot of sauce.
I love most Chinese food myself, though I admit I don’t order Chicken Lo Mein all that often. I’m more of a Chicken and Broccoli kind of girl. Check out this recipe I made a few years ago. Yes, my photography has really improved! I need to update those photos, like yesterday.
I made this quick and easy by using a package of frozen Asian vegetable mix, then just adding sliced red bell pepper and minced garlic. The chicken itself only takes a few minutes to cook, and so do the noodles.
- ¾ pound chicken breast, cut into bite size pieces
- 8 ounces wide Lo Mein noodles
- 1 package frozen Asian vegetable mix
- 1 red (or any color) bell pepper, sliced into thin strips
- 1 clove garlic, minced
- 3 tablespoons stir-fry sauce
- 1 tablespoon reduced sodium soy sauce
- 2 tablespoons sesame oil, divided, plus a little extra for the pasta water
- Cook the Lo Mein noodles according to package directions, adding a few drops of sesame oil to the cooking water. Drain, and rinse under cold water. Set aside.
- Heat 1 tablespoon sesame oil over medium-high heat in a wok or large, deep saute pan. Cook the chicken until lightly browned on all sides, remove to a plate. Add the remaining tablespoon sesame oil to the pan. Saute the bell pepper, vegetable mix, and garlic, stirring often, until the vegetables are hot and cooked through.
- Add the chicken back to the pan, stir in the noodles, stir-fry sauce, and soy sauce, simmer until hot. Serve immediately.